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Volatiles and Oxidative Changes in Irradiated Pork Sausage with Different Fatty Acid Composition and Tocopherol Content

✍ Scribed by C. Jo; D.U. Ahn

Book ID: 108823042
Publisher: Institute of Food Technologists
Year: 2000
Tongue: English
Weight: 122 KB
Volume: 65
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.2000.tb15992.x

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